Chocolate Cream Cheese Cookie bars

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Chocolate Cream Cheese Cookie Bars

Superbowl Sunday is just days away and there’s no party or party invite for us this year.  Maybe being in another country has something to do with that. I just don’t know. This football season didn’t have that same regular season feel…with kickoffs at odd hours because of the time difference, no backyard BBQs, and no crazy loud men chanting at the television in the living room. So I did what I always do when I start missing home, I started baking.

Still can’t decide on what sweet dish to bring to that sunday football potluck? Maybe these cookie bars are just what you’re looking for. It’s a macadamia nut cookie topped with chocolate cream cheese and bits of toffee candy sprinkled on top. It’s sweet and addicting.

Below are two recipes…a quick way using quick ingredients for my busy moms and of course the homemade way. And both recipes have the same chocolatey bite. Share it with friends! And don’t forget to share your thoughts in the comment section below. Enjoy!

*The first recipe listed is the ‘homemade recipe’, scroll down for the ‘quick recipe’. 

Chocolate Cream Cheese Cookie Bars 

The homemade way

Yield: 24 bars

Ingredients:

1 cup of butter, soften

1 cup of sugar

1 large egg

2 teaspoons vanilla

2 3/4 cups of flour

2 teaspoons baking powder

1/2 cup of macadamia nuts, chopped into pieces

1 heath or Skor candy bar, chopped into pieces (or your favorite toffee candy bar)

3/4 cup of semi-sweet chocolate chips or chunks

1 teaspoon of vegetable oil

1 8 oz package of cream cheese, soften

Here’s what you do:

Preheat oven to 350 degrees F. Grease and line a 9×13 baking pan or jelly roll pan with parchment paper. Let the parchment paper hang over the sides of the pan for easy removal of your cookie bar. Lightly spray the top of the parchment paper as well.Macadamia Nut Cookie

In a large bowl, cream butter and sugar together until light and fluffy. Add egg and vanilla and beat for a couple minutes. In another bowl, whisk together flour, baking powder, and 1/4 cup of macadamia nuts. Gradually blend in the dry ingredients to the butter mixture until well incorporated and a soft, slightly crumbling dough forms.  Cookie dough

Spread and press the dough into the pan. Wetting your fingers before pressing the dough helps prevent your fingers from sticking to the dough. Prick all over the dough with a fork. Then place dough in a preheated 350 degree F oven for 12 to 15 minutes, just until a little golden on top. Cookie should not be hard and crunchy, instead, soft and slightly chewy. Once done, set aside to cool.

Now to top the cookie bar.

Chocolate Cream Cheese Cookie bar2

Put chocolate chips in a microwavable bowl and drizzle over a teaspoon of oil. Melt chocolate chips in the microwave for about a minute, however, 30 seconds at a time to stir in between and ensure the chocolate doesn’t burn. After a minute, stir vigorously to finish melting the chips using the heat from the other chips and heat of the bowl. Next, blend in cream cheese until very well incorporated. Spread the chocolate cream cheese over the cooled cookie bar. Then sprinkle toffee bits and remaining 1/4  cup of macadamias over the chocolate cream cheese topping. Cut into squares and serve.

Now the quick way using quick ingredients:

Yield: 24 bars

Ingredients:

2 lbs of refrigerated sugar cookie dough

1/2 cup of macadamia, chopped into pieces

1 heath or Skor candy bar, chopped into pieces (or your favorite toffee candy bar)

3/4 cup of semi-sweet chocolate chips or chunks

1 teaspoon of vegetable oil

1 8 oz package of cream cheese, soften

Here’s what you do:

Preheat oven to 350 degrees F. Grease and line a 9×13 sheet or jelly roll pan with parchment paper. Let the parchment paper hang over the sides of the pan for easy removal of your cookie bar. Lightly spray the top of the parchment paper as well.

Unwrap and place cookie dough in a large bowl. Mix in 1/4 cup of macadamia nuts.

Spread and press the dough into the pan. Wetting your fingers before pressing the dough helps prevent your fingers from sticking to the dough. Prick all over the dough with a fork. Then place dough in a preheated 350 degree oven for 12 to 15 minutes, just until a little golden on top. Cookie should not be hard and crunchy, instead, soft and slightly chewy. Once done, set aside to cool.

Now to top the cookie bar.

Put chocolate chips in a microwavable bowl and drizzle over a teaspoon of oil. Melt chocolate chips in the microwave for about a minute, however, 30 seconds at a time to stir in between and ensure the chocolate doesn’t burn. After a minute, stir vigorously to finish melting the chips using the heat from the other chips and bowl. Next, blend in cream cheese until very well incorporated. Spread the chocolate cream cheese over the cooled cookie bar. Then sprinkle toffee bits and remaining 1/4 cup of macadamias over the chocolate cream cheese topping. Cut into squares and serve.

*If you’d like a thicker chocolate layer, use 2 8 oz packages of cream cheese with 1 1/2 cups of melted semi-sweet chocolate chips or chunks instead. 

And don’t forget to share your thoughts in the comment section below. Enjoy!

 

 

2 comments

  1. Carol says:

    Thank you for this recipe, they are delicious! I did modify a bit based on what I had. Finely chopped peanuts in the crust, nothing sprinkled on top. Still great – the peanuts really lent flavor, and the cookie part was so nice and moist. I would make again and try some of the additions!

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